Hamburger

No need to mention that this is a popular meal not only in the USA. If prepared correctly, it can also be very healthy and nutritious, contrary to poular belief.

Ingredients:

Ground sirloin or equivalently fine beef
Hamburger rolls ( not the always soft and fresh chemical type. Freshly baked sesame buns or something similar is required.)
Lettuce leaves, washed and dried
Tomato slices
Onion slices
Cheese slices (optional)
Pepper ( always freshly ground,) salt
Optionally: Mayonnaise, relish, pickles and all your other favourite condiments.

Remember, the more you add, the more you kill the flavour of the fine beef.

Procedure:

The idea of frying a burger is not much different to frying any other fine beef steak. Do not allow your mind to be warped by the image of hamburgers depicted and provided by fast food retailers nowadys.

1. Form beef into a patty slightly larger than the roll in which you wish to place it.
2. Cover with freshly ground pepper on both sides. This should help develop the desired crust when frying or grilling. Do not under estimate the flavouring qualities of good, black pepper. It is almost endless in variety and a good cook should ensure he has good pepper in his grinder.
3. Grill or fry the patty in butter. Since you are frying sirloin, it is up to you how well fried you like the meat. I rccommend medium purely as to ease te eating process and stop too many juices from drenching the burger. I eat my steak rare just for the record.
4. Flip the patty only once if possible. Do not pierce or prod it. You want all the juices to remain in the patty.
5. Once the beef is done, salt to taste. Never do this earlier because it sweats out the beef and absorbs moisture like sand absorbs water. You will have a dry burger.
6. Asseble the burger as described below:

You are now left with a juice filled, beef patty in butter. This is the first thing that goes on the bottom half of the roll. It will absorb all the juices that drip and nothing goes to waste. On top of the hot beef goes the cheese, if it is being used. Next, the lettuce, onion, followed by the tomato. The tomato helps to neutralize the hot, sometimes overpowering taste of the onion. On this we pour some ketchup and add any other condiments you may wish.